Cranberry Shortbread Bars |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 24 |
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Look at the lovely confection our Test Kitchen came up with when it combined cranberries, coconut and white chocolate! Colorful and tasty, these bars and a glass of milk make the perfect treat after a dusty afternoon of raking leaves. TIP: Wrapped in colored cellophane and ribbons, Cranberry Shortbread Bars are pretty enough to double as quick holiday gifts, donât you think? Ingredients:
1 cup butter, softened |
1/2 cup confectioners' sugar |
1 egg |
1-1/2 cups king arthur unbleached all-purpose flour |
1/2 cup flaked coconut |
1/8 teaspoon salt |
1/2 cup sugar |
1/2 cup packed brown sugar |
3 tablespoons cornstarch |
1 package (12 ounces) fresh or frozen cranberries |
1 cup unsweetened apple juice |
1 cup chopped walnuts |
2 ounces white baking chocolate, melted |
Directions:
1. In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in egg. Combine the flour, coconut and salt; gradually add to creamed mixture and mix well. Set aside 1 cup for topping. Spread remaining mixture into a greased 13-in. x 9-in. baking dish. Bake at 425° for 10 minutes.
2. Meanwhile, in a small saucepan, combine the sugars and cornstarch. Stir in cranberries and apple juice. Bring to a boil. Reduce heat; cook and stir for 5 minutes or until thickened. Remove from the heat; stir in walnuts.
3. Spread over crust. Sprinkle with reserved crumb mixture. Bake for 20-25 minutes or until golden brown and bubbly. Cool on a wire rack. Drizzle with white chocolate. Cut into bars. Yield: 2 dozen.
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